GET IN THE KITCHEN WITH ME

Diversity in Every Meal

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Hello Everyone! It’s berry season!! Here is a quick salad recipe you can enjoy before fall hits us 😣What I love about this salad is that it is fun and the possibilities are endless. You can mix and match with your favorite berries and protein, […]

Hello Everyone! Happy new week! I hope you all had a great weekend. Am so excited and looking forward to the coming weekend because one of my favorite holiday is coming up. Thanksgiving!! 💃💃 I love this holiday so much simply because I get to […]

Hello Everyone! I hope you are having a great week. Today’s recipe is my delicious, well seasoned grilled red snapper fish. Red Snapper is one of my favorite fish and it was a no-brainer when I wanted to cook something nice for my mum. She […]

Directions

Step 1 Wash and clean your chicken gizzards. In a small pot, add your gizzards and season with salt, 1 seasoning cube, black pepper and chili powder. Cook on medium heat for 2-4 minutes to let its natural juices extract from the gizzards. Then add enough water to cover the gizzards and cook for 20 mins on medium heat. Sieve and reserve stock.

Step 3 In a pot, heat your oil on medium heat. Once it is hot, add your gizzards to the oil and fry until just slightly brown. We just want to extract the flavor of the gizzards into the oil. Remove gizzards and set aside. Slice the other half of your red onion. Using the same oil in the pot, add sliced red onion and cook until soft. Add 2 tbsp of tomato paste stirring occasionally, fry for 4-5 minutes. Add pepper mixture, cover and cook down for 7-9 minutes.

Step 4 Add gizzard stock, nutmeg, curry, dry thyme, 2 seasoning cubes and salt. Add salt according to preference. Cook for an additional 8-10 minutes on medium low heat. Taste for seasoning and adjust with salt if needed. Add your gizzards and simmer until oil starts floating on top and stew has reduced.

Directions

Step 1 Blend all ingredients from stew mixture. Place in a pot and bring to a boil until water dries out. Set aside.

Step 2 Slice the remaining red onion. Heat butter and vegetable oil on medium heat and then add your sliced onion. Allow onion to fry until it becomes soft. Add your cooked stew mixture and allow to fry for an additional 5-6 minutes. Add your chicken stock and allow to cook for another 5-6 minutes. Season with curry, Italian seasoning, seasoning cubes, nutmeg and salt. Add salt according to preference. Allow to cook on medium low heat for 10-12 minutes.

Step 3 Bring Steak to room temperature. Season with salt and pepper on both sides. In a pan/skillet heat oil on medium heat and sear steak for 3 minutes on both sides. Make sure pan is properly coated with oil before cooking steak. Reduce heat to medium low, now add your butter, Suya spice and garlic. Carefully tilt pan towards you and continuously baste steak with butter and cook for an additional 3-4 minutes on both sides. Remove steak from pan and cover with foil. When ready to serve, slice diagonally and garnish with some Suya spice (optional).

Step 4 Bring a pot of salted water to boil and cook pasta al dente. Reserve about ⅓ cup of pasta water and drain the pasta. Place pasta back in a pot, add about 4 cooking spoons of stew, reserved pasta water, green bell peppers and cherry tomatoes. Properly stir and allow to cook on medium heat for 3-4 minutes stiring occasionally.

I hope you all are having a great week so far! So today’s recipe is my slow cooker beef stew. First thing first ‘Everyone should have a CROCK POT’ Guys I mean it, this is very necessary and I cannot imagine my life without my sweet sweet Crock pot😊. At first I was so reluctant to get this because I would say to myself, “I do not have a lot of coins to buy something I can do on my stove and pot” Guys it took for my instructor to go to Walmart’s website and literally pulling up a crock pot on sale for me to get one; guys the best money I have ever spent💁💰. The beauty about crock pot is that you can literally slow cook anything and it is ready when you are, you can cook without having to run back into the kitchen to check how your food is going; everything is done in one pot. Crock pot is perfect for meals that usually take a long time to soften but you can still cook pretty much anything. You want to achieve succulent fall off the bone meat, your crock pot got you. I use mine mostly to make my stocks or broth, sauces and stews; I want to try using this to make Jollof Rice or my local Nigerian soup, still working on that and I will definitely let you know how this goes😊. So guys my slow cooker beef stew is one for the books and I you just have to try this and see for yourself that I was not just saying. I served this stew with mashed potatoes and lawddd this is good!🙆. I just found a new love for mashed potatoes, it was never my thing but lately I have found a new love for making mashed potatoes and this stew is just the perfect pairing. You can serve stew with rice as well and it will do amazingly well with pasta. I will love to hear your feedback about this recipe. I will attach a link to the crock pot I purchased.

Directions

Step 2 Heat up oil in a pan and when it is hot, add 1 tbsp of butter and when butter is completely melted, add your beef and brown on both sides for 4-5 minutes. Remove beef and place into a plate. Add 1 tbsp of oil, onion and garlic and saute for 2-3 minutes. Add paprika, tomato paste and cook for 2-3 minutes, add carrot and celery and saute for an additional 1-2 minutes.

Step 4 To make mashed potatoes: peel and cut potatoes into small chunks. Bring to a boil and cook until soft and potatoes starts to break or fall apart. Drain and put potatoes back into the same pot and put on low heat. Mash potatoes for a little bit to let some steam escape, this gives the potatoes some texture. Then add your butter and milk or heavy cream and mash until properly incorporated and smooth. Season with salt and pepper and then mash until all ingredients are properly combined.

Hello Everyone! Patatas Bravas is one dish I believe everyone should try, and it is just absolutely tasty. Patatas Bravas is a native Spanish dish that is usually enjoyed as an appetizer in most bars. I used to work at a Mexican restaurant and I cannot […]

About Me

Meet Princess Oroma,
The recipes you will find on my blog are inspired by my background as well as my kitchen adventures. I am Nigerian but I currently live in Toronto, Canada. My passion for food kinda sprung out of the blue, it is not one of those stories you hear from most food bloggers or chefs; the only thing I was sure of was the fact that I like to eat (I was a chubby kid growing up ;)). The funny thing is growing up, I was not drawn to the kitchen or cooking for that matter. In fact my mum always had to force me in the kitchen because as an African girl, knowing how to cook is of utmost importance to get you ready for marriage lol. However, I did not know that being in the kitchen, I was subconsciously learning. I moved to Canada when I was 16 years old for school and while living without my parents in a foreign country, I found myself missing home food. At 17 years old, I went into the kitchen and made my first meal and I never stopped. My love and passion for food and cooking grew. The urge for wanting to try any and everything developed. The Food Network became my new home and I was recreating every recipe that intrigued me. I began capturing and documenting some of my recreations and original recipes, and when I had the courage to share with the world, The Food Disciple was born.
On my blog, you will find recipes ranging from African, Asian to Italian cuisines. I cook based on how I feel, my cravings at the moment and most importantly what I am fascinated by. So be ready to see a whole range of recipes on my blog that you can recreate for your family, friends and loved ones. What I love the most about food is its versatility and how it brings different people together regardless of their background. Over the years, I have learned from as many people as I can, my mum being the real OG. I have taken some culinary classes, catered and worked at various restaurants. Through my blog I hope to inspire people to cook more and try something new. Cooking is indeed fun, health conscious because you know exactly what is going into your meals and most importantly economical (save your coins!).